ESALQ
FCF
FMVZ
FSP
EP
.
13 Co-PI
adminis
tration
21 AI
PI
~10
Postdocs
Technic
al
support
~50
M.Sc.
Ph.D.
3
3
EXTERNAL
FUNDS
International
Advisory
Body
RESEARCH
EXECUTIVE COMMITTEE
EDUCATION AND KNOWLEDGE
DISSEMINATION
USP Innovation
Agency
TECHNOLOGY TRANSFER
Systems
Biology in
Foods
5
Food,
Nutrition and
Health
Food Quality
and Safety
New
Technologies
and
Innovation
5
Systems
Biology in
Foods
6
Food,
Nutrition and
Health
Food Quality
and Safety
New
Technologies
and
Innovation
6
Systems
Biology in
Foods
7
Food,
Nutrition and
Health
Food Quality
and Safety
New
Technologies
and
Innovation
7
3%
7%
Allergy
15%
Chemical contaminant
False Allegation
37%
4%
Foreign Body
GMO non compliance
5%
2%
Labelling
Microbiological
Physical
5%
5%
17%
General Quality
Regulatory
Source: ICMSF
98% of Apples
have Pesticide
Residues, USA
Eat at Your Own Risk
Source: ICMSF
Source: ICMSF
Source: ICMSF
22
High level of regional harmonization
Harmonization starting
23
past
now
past
now
• Scientific
• Practical
RISK
ESTIMATE
• Scientific
• Practical
RISK
ESTIMATE
Primary
Production
29
Processing
Storage
Distribution
Retail
Consumption
29
COSTA SOBRINHO et al. Occurrence and distribution of Vibrio parahaemolyticus in retail
oysters in Sao Paulo State, Brazil.. Food Microbiology, v. 28, p. 137-140, 2011.
Primary
Production
COSTA SOBRINHO et al. A quantitative risk assessment model for Vibrio
parahaemolyticus in raw oysters in Sao Paulo State, Brazil. International Journal of Food
Microbiology 180, p. 69-77, 2014.
LOPES et al. Quantitative data, characteristics and virulence factors of Salmonella spp
Listeria monocytogenes and Shiga-toxin Producing Escherichia coli isolated from animal
hides and beef carcasses during slaughtering process. International Journal of Food
Microbiology. Submitted.
30
30
Retail
Sant´Ana et al. A semi-mechanistic model to describe the transference of Salmonella spp
during grinding of bovine meat. International Journal of Food Microbiology, submitted
Lopes et al. Meat Safety: an innovative modellling approach to evaluate microbial pathogen
transfer and cross-contamination at retail level. On-going PhD work
Maffei et al. Modelling cross-contamination during vegetable washing and risk of infection
by Salmonella. On-going PhD work
Faria et al. Cross-contamination of ready-to-eat meat products during slicing at retail level:
Listeria monocytogenes related risks. On-going MSc work.
Consumption
SANT'ANA et al. Modeling the growth rate and lag time of different strains of Salmonella
enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, v. 30, p. 267273, 2012.
SANT'ANA et al. Prevalence, populations and pheno- and genotypic characteristics of Listeria
monocytogenes isolated from ready-to-eat vegetables marketed in Sao Paulo, Brazil.
International Journal of Food Microbiology, v. 155, p. 1-9, 2012
SANT'ANA
. et al. Growth Potential of Salmonella and Listeria monocytogenes in Ready-to-Eat
Lettuce and Collard Greens Packaged under Modified Atmosphere and in Perforated Film.
Journal of Food Protection, v. 76, p. 888-891, 2013
SANT'ANA et al. Risk of infection with Salmonella and Listeria monocytogenes due to
consumption of ready-to-eat leafy vegetables in Brazil. Food Control, v. 42, p. 1-8, 2014
organic acids
carbone dioxide
hydrogen peroxide
diacetyl
bacteriocins
low molecular weight antimicrobial substances
33
33
34
34
35
35
36
36